Silly questions to ask

Total newbie here. Driving wife nuts trying out all sort of baking recipes lately but it has been fun :)

I don't really own any quality sheet pans to make a cake in. Is there any certain size and or brand that you recommend and is a Jelly pan something to consider also? I also do a lot of smoking of meats so I don't know if a Jelly Pan would help transport meat to and from smoker and such or not. That or maybe put a cooling rack over the pan to let the meat dry before I season it or afterwards.

Also what do you recommend for a brand of cake pan in a 9 or 8 inch variety and is it better to have an 9 or 8 inch one if you had to make a decision? I have a Chicago Metallic 9 inch pan now that I like a lot. Ive made a few gingerbread cakes in it recently.

I have been using parchment paper for my cakes and cookies should I have been using wax paper instead?